66results about How to "Elegant taste" patented technology

The invention relates to a production process of sauce fen-flavor type white spirit, which comprises the following steps: respectively loading smaller lumped koji fen-flavor type base wine and sauce fen-flavor type base wine into a ceramic wine jar and then sealing the base wines for fully storing the smaller lumped koji fen-flavor type base wine for three years and the sauce fen-flavor type basewine for five years; blending the base wines in a proportion of 55 percent of the sauce fen-flavor type base wine and 45 percent of the smaller lumped koji fen-flavor type base wine; then adding purified water to regulate the mixed base wine to required alcoholic strength; and storing the obtained mixed base wine for half a year to obtain a finished product. The blended product has characteristicof clear and sweet taste of the fragrance of smaller lumped koji fen-flavor type while spirit and also has the characteristics of ausgereift, smell fragrance, elegance, exquisite feel and empty left fragrance of the sauce fen-flavor type white spirit. The sauce fen-flavor type white spirit of the invention is hopeful to become a twelfth flavor wine in the national white spirit flavor type classification.

The invention relates to a processing process and a formula for a red jujube drink. In parts by weight, each 1,000 parts of the red jujube drink comprises the following raw materials: 300-450 parts of clear red jujube juice, 2-4 parts of honey, 30-50 parts of white granulated sugar, 1.1-1.7 parts of auxiliary materials and the balance of water. The process comprises the following steps: performing enzymolysis and extraction on red jujubes, filtering, and blending to obtain the red jujube drink. The red jujube drink is brown red in color, uniform, stable, free of boiled jujube taste and suspended jujube flesh, thick in red jujube aroma in the mouth and moderate in sourness and sweetness, has the effects of slaking thirst, producing saliva and protecting health, and is a sour and sweet drink suitable for people of all ages. According to the process, the bitter taste of the red jujube juice is removed, the red jujube drink is uniform, stable and free of impurities, the effective ingredients of the red jujube raw material cannot be destroyed, and the red jujube drink is good in natural property.

The invention relates to a method for preparing intensified daqu applied to nongjiang-flavor Chinese spirits from Bacillus thermophilus. The intensified daqu prepared by the method is high in fermentation speed, is added into a finished high-temperature starter for production, is used for brewing traditional Chinese spirits, can reduce the starter consumption in production, effectively solves the problem that fermented grains stacked in winter are difficult to heat, improves the spirit yield and premium quality good rate on the premise of keeping the flavor of the original spirits, can save massive brewing and fermentation equipment, manpower, field and energy, and has high use value.

The invention relates to low-calorie solid milk tea containing prebiotics and a preparation method of the solid milk tea, and belongs to the technical field of solid drinks and nutritional foods. The low-calorie solid milk comprises the following raw materials: skimmed milk powder, maltodextrin, optimized tea powder, water-soluble dietary fibers, prebiotics, wheat oligopeptides, erythritol and stevioside. The milk tea product produced by the technology is rich in nutrients such as prebiotic factors, dietary fibers, small molecule peptides and trace elements and very low in fat and heat, has the effects of relaxing bowels, resisting fatigue, improving immunity, resisting oxidation, regulating microecological balance and health of a human body and the like, is simple to prepare, low in cost and suitable for most of people, and has a wide market prospect.

The invention provides a production method of sugar orange fruit wine, which comprises the following steps: taking fresh fruits of sugar oranges as a raw material; carrying out processes of separation, cleaning, peeling off, crushing and the like; then adding various enzymes including pectinase, cellulase, bentonite and the like; carrying out enzymolysis at 12-18DEG C; then adding puckery-losing agent to removing the bitter and astringent; transferring ferment serum in a fermentation tank; carrying out sectionalized low temperature fermentation by utilizing Saccharomyces cerevisiae, i.e. fermenting at 15-20DEG C for 3-5 days and carrying out tanks switching; fermenting again at 18-20DGE C for 7-15 days after the serum separation; adding clarifying agent to clarify the obtained raw wine; standing for 8-10 days; racking and filtering; storing at 15-18 DEG C and ageing for 3-6 months; freezing over 7 days at the temperature of 0.5DEG C higher than the freezing point of the wine; and then carrying out rough filtration and refining filtration. The invention has good enzymolysis and puckery-losing effect, has high juice yield over 85% and clear juice, can keep the fruity smell of wine products, avoids the entering of the harmful arene, and has good stability after tartar is separated out through freezing.

The invention discloses a method for brewing foaming saki, and belongs to the technical field of fermented beverages. The method adopts unilateral fermentation and comprises the following steps of: firstly smashing raw materials, then directly liquefying and saccharifying the raw materials through enzyme, after blending with spice water and sterilizing, inoculating a saki saccharomycete liquid for fermenting, and directly bottling the obtained fermentation liquid, wherein a microorganism is directly used for fermentation so as to generate gas, carbon dioxide gas does not need to be injected, and the prepared foaming saki has better taste. The method for brewing foaming saki is simple, the equipment use ratio is high, the raw materials can be fully utilized, and the prepared beverage is rich in nutrient, contains large amount of active yeast, has the fragrance of yeast and rose, and has no harmful substances such as purine and the like.

The invention provides condensed cold impregnated bulk wine and a production method thereof. The production method of the condensed cold impregnated bulk wine comprises the following steps: crushing and removing stems; adding sulphurous acid and pectinase; separating grape juice; freezing and concentrating the grape juice; cold-impregnating residual grape pulp for 48 hours; pumping the concentrated grape juice into the grape pulp; adding yeasts for fermentation; and fermenting by apple milk. By creatively combining a process of cold-impregnation with freezing concentration, the problem that the quality of wine in China is relatively low at present is solved, and the fragrance of the wine is enhanced and the taste of the wine is improved. Finally, a purpose of brewing high-quality wine which is rich in fragrance, is smooth, elegant, and has coordinated and fruity taste is achieved.

The invention discloses a composite enzyme special for distilled spirit, which consists of cellulose, hemicellulose, beta-dextranase, diastatic enzyme, pectinase and protease. The composite enzyme special for distilled spirit has synergetic effect, and can effectively transform components such as starch, fat, protein and the like in raw materials and promote fermentation; while keeping fragrance of the distilled spirit in the fermentation process, greatly increase fragrant component content, speeds up reaction balance between alcohols, aldehydes, acids and esters, improves quality of distilled spirit, shortens fermentation period and shortens storage time. Production practices show that the composite enzyme special for distilled spirit which is used for fermenting distilled spirit improves yield and quality of distilled spirit without influencing flavor of primary wine. The composite enzyme special for distilled spirit can be applied to various distilled spirit production techniques with different conditions.

The invention discloses a preparing method of architectural decorative microcrystalline glass-ceramic composite board, which comprises the following steps: 1) preparing ceramic base; 2) preparing mother glass board; 3) preparing composite board from the following schemes: (1) transmitting the moulded mother glass board on the bearing plate; cooling to do crack disposal; heating again to sinter into integral to obtain the crack sintered bulk; overlapping the crack glass sintered bulk on the ceramic base to obtain the product; (2) transmitting the moulded and cooled mother glass board on the bearing plate; heating again to do crack disposal; (3) overlapping the moulded and cooled mother glass board on the ceramic base directly; 4) polishing to obtain the product.

The invention provides a health-care cigarette substitute which is harmless to human bodies. Tobacco shred is manufactured by the modern tobacco manufacturing method by using luffa vines as the main material for the tobacco shred and adding proper amount of lotus leaves and other materials as required; and cigarette paper is made from plant fibers or is made by spraying traditional Chinese medicines on the traditional cigarette paper or adding the traditional Chinese medicines into paper-making raw materials, thus leading the cigarette paper to be health-care cigarette paper. After the health-care cigarette substitute is used, the smoke does not contain tar and nicotine, thereby being completely harmless to human bodies; the taste can be l quietly elegant or spicy based on different prescriptions, thereby meeting the requirements of different populations; the inhaled substances is easy to digest and excrete in human bodies, and have the health-care effect on human bodies; and the health-care cigarette substitute has rich sources of the raw materials, low cost and simple proportioning, and changes waste into wealth.

The health-care effect of tea leaves was known as early as 2,000 years ago; the antler has the functions of supplementing qi and nourishing blood and prolonging ages; in folk, the antler is called as tonic; the antler and the leaves are prepared to an antler organic tea through the advanced manufacturing process and scientific formula; the antler organic tea has the functions of improving human body immunity, building up human's health, promoting concentration of white blood cells and red blood cells in blood, promoting hematopoiesis, being easily absorbed, digested and warming kidney-Yang. The manufacturing process for the antler organic tea has the following four processes: preparing antler powder particles, spreading fresh tea leaves; killing out, rolling and drying, etc; the preparation is as follows: fetching 1% of antler powder particles and 99% of spreading and killing out leaves; manufacturing the antler powder particles and the leaves into antler organic tea finished products after being rolled and dried; and each biochemical index reaches to the standards published by the national Bureau.

The invention discloses onion grape wine and preparation method thereof, and belongs to the technical field of wine brewing. Specifically, the preparation method comprises such steps as grape sorting,alcohol fermentation, conducting separating and pressing, conducting tank exchanging for two times, conducting clarifying for two times, conducting filtering for three times and the like. The prepared onion grape wine is bright and moist in color, clear and transparent, free from obvious suspended solids or impurities, fresh, mellow and pure in taste and full in wine body, and the onion grape wine, which is added with an onion extracting solution, not only can protect blood vessels, prevent arteriosclerosis and reduce cholesterol but also has functions of scavenging free radicals, resisting oxidation, resisting cancers and delaying aging, stimulating appetite and promoting digestion. Besides the functions, the onion grape wine can also relieve greasy feeling, and the grape wine is more pleasant to palate and is better in taste.

The invention discloses a production method of health-care baijiu. The production method comprises the following steps of mixing sorghum, corns, wheat, buckwheat, polished round-grained rice and jujubes, soaking a mixture with water, mixing the soaked mixture with rice husks and bran, adding a urease-producing bacterium solution for material moisture treatment, performing retort filling for steaming, and performing discharging from the retort to obtain cooked grains; cooling the cooked grains, adding distiller's yeast for uniform stirring, adding the urease-producing bacterium solution to obtain a mixed fermented feed, performing stacking fermentation on the mixed fermented feed, and putting the mixed fermented feed after stacking fermentation into a pool for fermentation to obtain fermented grains; removing kernels of pawpaw, peaches and avocados, mixing the pawpaw, the peaches and the avocados after kernel removal with grapes, apples, fructus lycii, rhizoma dioscoreae, blueberries, olives, lotus seeds and spirulina, and performing pulping to obtain a slurry; mixing flos chrysanthemi indici, fiveleaf gynostemma herb, bulbus lilii, folium mori, folium isatidis with folium apocyni veneti, and performing extraction and concentration to obtain a leaching solution; mixing the fermented grains, the slurry and the leaching solution, and adding a fermenting enzyme for fermentation toobtain a brut; distilling the brut to obtain a base liquor; and adding activated carbon into the base liquor for adsorption, and performing freeze filtering, storage and blending to obtain the health-care baijiu.

The invention relates to compound citrus essential oil for promoting sleep as well as a preparation method and a using method of the compound citrus essential oil and belongs to the technical field of health care products. The essential oil is composed of the following components in percentage by volume: 1-3% of citrus peel essential oil, 1-2% of dried tangerine or orange peel essential oil, 0.5-1% of neroli essential oil, 0.5-2% of sandalwood essential oil, 0.5-1% of tea tree essential oil, 1-2% of chamomile essential oil, 0.5-1% of magnolia liliflora essential oil, 1-5% of perilla oil, 5-10% of rice bran oil, 20-40% of sweet almond oil and 45-60% of grape seed oil. The essential oil is safe in external application and high in user acceptance degree, does not have addiction when used for a long time, can effectively improve the sleep quality, has obvious health curative effects, and is mainly applied to young and middle-aged crowds with sleep disorders who have great work and study pressure and rapid pace of life and do not accept drug therapy. Meanwhile, by combining with traditional Chinese medicine sleep meridians and external application massage, the effects of releasing the mood, helping to sleep, reducing the frequency of waking up at night and prolonging the deep sleep time can be achieved, so that the sleep quality is improved. The compound essential oil is simple in production process and convenient to prepare and is capable of performing large-scale production.

The invention discloses a water tobacco pulp preparation method for a water smoking set. The water tobacco pulp preparation method includes the steps: firstly, accurately weighing 20%-30% of freeze-dried dewatered fruit slices and placing the fruit slices into a reactor; secondly, accurately weighing 50%-65% of prepared freeze-dried dewatered fruit recovery solution and placing the solution into the reactor; thirdly, soaking the fruit slices for 60-120 minutes under the condition of normal temperature, heating the fruit slices to reach 65 DEG C to 85 DEG C and continuing soaking for 8-12 hours; fourthly, adding 1.0%-5.0% of plant extracts into the fruit slices and the solution when the temperature is reduced to 35 DEG C to 45 DEG C, supplementing the balance by the prepared freeze-dried dewatered fruit recovery solution and stirring the solution for 10-60 minutes at the low speed of 20-30 revolutions per minute; fifthly, filtering redundant solution by a stainless steel filter screen with 50-100 meshes to obtain water tobacco pulp used on the water smoking set. By the aid of the preparation method, the freeze-dried dewatered fruit slices have better fragrance as compared with a traditional water tobacco in the use process of the water tobacco, fruit shapes are more complete, appearance is more attractive for consumers, the fragrance and taste of the atomized water tobacco fruit slices come from natural components and are safer, and the fragrance is more saturated and remains for a longer time.